Category Archives: Soups & Stews

Cucumber Soup

Cucumber Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
 
Ingredients
  • 4 lbs seedless cucumbers
  • dash or two of dried red pepper flakes
  • dash sea salt to taste
  • 3 limes, juiced
  • 1 Tbsp chopped fresh mint leaves
Instructions
  1. Peel and Puree the cucumbers.
  2. Pour the puree through a fine mesh sieve or cheesecloth into a glass bowl to strain out any larger pieces, especially of the peel. This may take awhile to strain, so be patient and let it sit.
  3. When cucumber pulp has strained, add the red pepper flakes, sea salt, and lime juice; stir to combine well.
  4. Cover bowl and refrigerate for 30 minutes before serving.

 

Curried Carrot Soup

Curried Carrot Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
Cook time:
Total time:
 
Ingredients
  • 2 medium carrots chopped
  • 1 small onion chopped
  • 1 small potato chopped
  • 1 clove garlic crushed
  • 2 tablespoons orange juice
  • 1 tablespoon tomato puree
  • 1 tablespoon fresh parsley chopped
  • 1 cup skim milk
  • 2 cups water
  • salt to taste
  • 1 teaspoon curry powder
  • ½ teaspoon butter
Instructions
  1. Simmer vegetables covered until tender.
  2. Add orange juice, curry powder, tomato puree,skim milk and salt to taste
  3. Cool to room temperature
  4. Blend in food processor till smooth
  5. Add parsley and heat without bringing to boil
  6. Serve warm.

Cod Tortilla Soup

Cod Tortilla Soup
 
Author:
Recipe type: Seafood
Cuisine: American
Serves: 4
 
Ingredients
  • ½ cup onions -- chopped
  • 1 garlic clove -- minced
  • 1 tablespoon butter
  • 1 teaspoon dried oregano
  • ¾ teaspoon ground cumin
  • ½ teaspoon red pepper flakes -- or to taste
  • 1 - 14½ oz can chicken broth
  • 1 - 14½ oz can whole peeled tomatoes - chopped
  • ⅔ cup frozen corn kernels
  • 4 - 5 oz cod fillets
  • Chopped cilantro -- for garnish
  • Tortilla strips
Instructions
  1. In large skillet, saute onions and garlic until tender.
  2. Add oregano, cumin and red pepper flakes and saute for 2 minutes longer.
  3. Add chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes
  4. Add corn kernels
  5. Set cod fillets on top of broth and spoon liquid over cod
  6. Cover and simmer 5 minutes, or until cod just flakes when tested with a fork
  7. Set fillet in middle of bowl and spoon soup around it and sprinkle with cilantro.
  8. Garnish each bowl with tortilla strips

Fast and Simple Soup

Fast and Simple Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
 
Ingredients
  • 3 medium size carrots
  • 3 medium size parsnips
  • 6 cups vegetable broth
  • kosher salt and black pepper to taste
  • ½ lemon, juiced
  • ¼ tsp marjoram or ¼ tsp thyme
Instructions
  1. Peel and dice the carrots and parsnips, then put in a big soup pot with the vegetable broth; add salt and pepper to taste.
  2. Bring to boil over medium-high heat, then reduce heat to low and simmer gently for 15 to 20 minutes or until vegetables are very tender.
  3. Cool.
  4. Place mixture in blender and puree until smooth, using only enough broth to your liking.
  5. Return the puree to a soup pot, stir in the lemon juice and herbs.
  6. Heat over low heat and bring back up to temperature and serve hot.

 

Tangy Heirloom Tomato Soup

Tangy Heirloom Tomato Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
 
Ingredients
  • 1½ lbs ripe heirloom tomatoes, cored and diced - do not remove skins
  • ½ cup good tomato paste
  • ¼ cup chopped celery leaves
  • dash chili powder
  • 2 Tbsp white wine vinegar
  • 3 Tbsp good olive oil
  • 6 to 10 fresh basil leaves - to your taste
  • 1½ cups to 2 cups water - depending on thickness desired
  • sea salt and black pepper as needed
Instructions
  1. Add all ingredients in to blender and puree until smooth.
  2. Add desired amount of water and puree to mix.
  3. Add salt and pepper to taste.
  4. Refrigerate soup overnight so the ingredients meld together.
  5. Sprinkle chopped fresh basil leaves.

 

Vegetable Stew

Vegetable Stew
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 6
 
Ingredients
  • 1 sweet potato
  • 1 white potato
  • 1 small rutabaga
  • 2 onions
  • 3 parsnips
  • 4 regular carrots
  • 6 cups vegetable broth
  • kosher salt and black pepper to taste
Instructions
  1. Peel and dice all the vegetables.
  2. Place all vegetables in stock pot.
  3. Bring to boil and then reduce heat to low and simmer until vegetables are tender.

 

Tomato Zucchini Stew

Tomato Zucchini Stew
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 6
 
Ingredients
  • 3 Tbsp cooking oil
  • 1 large onion, diced
  • 2 stalks of celery, diced
  • 3 small zucchini, shredded
  • 2 lbs tomatoes, diced small
  • 1 cup good tomato paste
  • chives for garnish
Instructions
  1. In a large stock pot over medium heat, saute onion, celery, and zucchini in oil, until vegetables soften slightly.
  2. Combine tomatoes and tomato paste into mixture.
  3. Then add the broth and stir again; bring to a boil, reduce heat to low and simmer gently for about 30 minutes.
  4. Serve hot with a sprinkle of chives on top of each bowl.

 

Meatball Soup

Meatball Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
 
Ingredients
  • 1 lb frozen meatballs, thawed
  • 2 Tbsp olive oil
  • 4 cups chicken broth or stock
  • 1 can (14 oz) diced tomatoes w/ green chilies
  • 6 cups fresh kale, - chopped
  • sea salt and black pepper to taste
  • shredded Parmesan cheese
Instructions
  1. In large stock pot, add in defrosted meatballs and olive oil.
  2. Over medium-high heat cook meatballs until browned.
  3. Add in chicken stock and tomatoes, and scrap the bottom of the pot to remove the brown bits.
  4. Add the kale, stir, and bring to a boil, then reduce heat, cover pot, and slowly simmer for 20 minutes or until kale is tender.
  5. Add salt and pepper to taste.
  6. Sprinkle with Parmesan cheese before serving.

 

Zucchini and More Stew

Zucchini And More Stew
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
 
Ingredients
  • 2 Tbsp cooking oil
  • 2 medium onions, diced
  • 4 large tomatoes, diced
  • 1 tsp salt
  • ½ lb green beans, trimmed and cut small
  • 5 cups water or broth
  • 6 small (young) zucchini, chopped
  • 4 yellow squash, chopped
  • 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Dill
  • 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Rosemary
  • 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Basil
Instructions
  1. Put oil in large stock pot over medium heat, cook onion until tender.
  2. Add the water and tomatoes, turn heat down to low and simmer for 10 minutes, stirring frequently.
  3. Add remaining ingredients, stir, cover pot and simmer gently for 30 minutes or until all the vegetables are tender.
  4. Season with salt and pepper.

 

Turkey Cabbage Soup

Turkey Cabbage Soup
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 6
 
Ingredients
  • 1 Tbsp cooking oil
  • 1 lb ground turkey
  • 2 celery stalks, diced small
  • 1 medium size yellow onion, diced
  • 1 can (15 oz) petite diced tomatoes
  • 4 cups chicken or vegetable broth
  • 1 medium head cabbage, shredded fine
Instructions
  1. Put oil and turkey in a large stock pot over medium-high heat.
  2. Cook turkey completely, making sure turkey is in small pieces.
  3. Add the celery, onion, tomatoes, and broth to the pot, stir, bring to a boil, then reduce heat to low.
  4. Add the cabbage, cover pot and simmer slowly for about 15 to 20 minutes or until cabbage is tender.